Dakota's Steakhouse's 20-ounce bone-in ribeye is the most expensive of the lot at $56, served a la carte. Want a loaded baked potato with that? Add $9.

Have you noticed that restaurant prices in Dallas, especially at steakhouses, have gotten insanely expensive? I remember being stunned three years ago when I bumped into a tomahawk (bone-in) ribeye at Nick and Sam’s Steakhouse for $80. Now it’s $90 for that 34-ounce, dry-aged cut, served with spinach and truffle butter. Pappas Bros. has an even pricier one: Its off-the-menu, dry-aged, 36-ounce tomahawk ribeye goes for $98.95. A limited-time special offered at Bob’s Steak and Chop House in the Omni Dallas hotel — a wet-aged, 28-ounce Wagyu tomahawk ribeye — might seem less expensive at $86, but it’s smaller, and actually more expensive per ounce ($3.07 per ounce, as compared to $2.74 per ounce for the Pappas Bros. tomahawk and $2.64 per ounce for the Nick and Sam’s steak). The Bob’s tomahawk is served with a signature carrot and choice of potato.

But if you think those are the most expensive steaks in town, you’ve got another thing coming to you. Taylor Kearny, executive chef at Nick and Sam’s, laid out for me prices the popular steakhouse charges for its Wagyu cuts. American Wagyu goes for $12 per ounce, Australian Wagyu goes for $16 an ounce, Japanese Wagyu brings $32 per ounce, and Ohmi beef — another Japanese Wagyu — goes for a whopping $45 per ounce. Want a modest 4-ounce portion of the Ohmi? That’ll be $180.

Yes, the price tags are breathtaking, especially if you consider the very basic skills involved in cooking a steak. It’s not exactly the most labor-intensive dish for a kitchen to conjure.

But what about the more “normal” cuts? I’ve put together a list of bone-in ribeyes (also known as a cowboy ribeye) in a more standard size, 20 to 24 ounces (most are 22 ounces), and what’s charged for them at some of Dallas’ most notable steakhouses. (Whether it’s sane to consider 22 ounces a normal size is another question entirely.) They’re served a la carte except where noted, and listed in ascending order of price per ounce. The hands-down winner, value-wise? Chamberlain’s Steak and Chop House’s dry-aged cut. (And they happen to do a great job with it, too.) The most expensive is Dakota’s Steakhouse’s dry-aged cut.

For this week’s review, I visited Pappas Bros. Steakhouse. It should come as no great surprise that the dry-aged steaks there can be wonderful. But did you know you can get an excellent steamed lobster there, too? Read all about it, and let us know what you think in a comment.

Pappas Bros. Steakhouse in Dallas was one of just five restaurants named Friday to receive the Wine Spectator’s highest restaurant wine list award.

The coveted Grand Award also went to Eleven Madison Park and Gilt in New York, the Pluckemin Inn in Bedminster, N.J., and Restaurante Rekondo, located in the historic and scenic coastal town of San Sebastián in Spain. Here’s a link to the story.

Kudos to master sommelier Barbara Werley and her team, as well as Pappas Bros. Texas wine director and Dallas-Pappas alum Drew Hendricks, also a master sommelier and a founder-driver behind Texas Sommelier Association.

If you were thinking about making a reservation at Abacus for Super Bowl weekend, forget it — Friday and Saturday nights have been booked for two months. Fearing’s is booked solid Friday and Saturday nights (though as of this afternoon, they still have availability on Thursday night). Lucia? That tiny new spot is full-up the next four weekends.

But a surprising number of DF-W restaurants still have available tables you can grab, including both of Dallas’ five-star restaurants, Tei-An and The Mansion Restaurant. The Mansion, as of early this afternoon, has six tables available on Friday night at 6 or 6:15, then after 8:45, but nothing for a party larger than 4 till after 10. Saturday night, they have tables for two or four at 6:00, and 9:00 or later. Sunday is wide-open, and, says Stephanie Hutson, the Mansion’s PR director, and “the bar will be packed,” as it will be all weekend, she says.